Rainbow Carrots are often harvested during the wintertime in warmer climates like California. The gorgeous hues of deep purple, orange and yellow vary in flavor and vitamins. The purple ones tend to be higher in beta carotene than the others in the bunch, and the orange carrots are still the sweetest.
Roasting Rainbow Carrots on a sheet pan as a side dish or main course served with grains is always a bright idea, but shredding them into a sweet stack and adding them to baked goods can be quite delicious too. The colorful carrots bake so gently into a spiced muffin mix and become a morning treat or afternoon snack that’s truly delightful.
The vivid bunch does turn slightly mute when baked, but the taste is still bright and brilliant as you would expect. A crunch of walnut adds a nice contrast with the soft crumb interior and makes this muffin something to remember.
2/3 cup vegetable oil
2/3 cup light brown sugar
2 large eggs
2 1/4 cups whole-wheat pastry or whole-wheat white flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup buttermilk
1 1/2 cups shredded carrots
1/2 cup walnuts, roughly chopped
(Makes 1 Dozen)
- Preheat oven to 375 degrees. Grease muffin pan and set aside.
- In a stand mixer or large bowl, mix oil and brown sugar on medium speed for 2 minutes. Add eggs and mix again for 2 minutes.
- Add flour, baking powder, baking soda, cinnamon and all spice. Mix on low for 30 seconds. Add buttermilk and mix for 30 seconds. Add carrots and walnuts and mix by hand until incorporated.
- Scoop batter into greased muffin cups and place in oven to bake for 22-25 minutes, or until deep golden brown. Remove and let cool in pan for 10 minutes.
- Serve immediately or store in airtight container. Enjoy!